RECIPE OF THE WEEK

Wednesday

Feb 27, 2008 at 12:01 AM

MCCLATCHY NEWSPAPERS

Want to save money and calories at the same time?

Applebee's Fiesta Lime Chicken costs more than $10 and has approximately 568 calories and 32 fat grams per serving – and that doesn't count any side dishes, drinks or dessert. But this slimmed-down version cuts the calories by 56 percent, trims the fat by 72 percent and puts several dollars back in your pocket.

LIGHTER FIESTA LIME CHICKEN

4 boneless skinless chicken breast halves

¼ cup Mexican-blend cheese made with 2 percent milk, finely shredded

1 cup baked tortilla chips, crumbled

Salsa, optional

For the marinade:

1 cup water

¹/³ cup teriyaki sauce

2 tablespoons fresh lime juice

2 teaspoons minced garlic

1 teaspoon liquid mesquite smoke

½ teaspoon salt

¼ teaspoon ground ginger

¼ teaspoon tequila

For the Mexi-Ranch Sauce:

¼ cup light mayonnaise

¼ cup light sour cream

1 tablespoon fat-free milk

2 teaspoons minced tomato

1½ teaspoons white vinegar

1 teaspoon minced canned jalapeño slices (nacho slices)

1 teaspoon minced onion

¹/8 teaspoon dried parsley

¼ teaspoon Tabasco sauce

¹/8 teaspoon salt

¹/8 teaspoon dried dill weed

¹/8 teaspoon paprika

¹/8 teaspoon cayenne pepper

¹/8 teaspoon cumin

¹/8 teaspoon chili powder

Dash of garlic powder

Dash of pepper

Combine marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for about 2 hours. Be careful not to marinate the chicken longer than 3 hours or the lime juice could make the chicken tough.

Make the Mexi-Ranch sauce by combining all the ingredients in a small bowl. Mix well until smooth, then cover the dressing and chill until needed.

When you are ready to prepare the entree, preheat the oven's broiler and preheat your barbecue or indoor grill pan to high heat. When the grill is hot, cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.

Arrange the cooked chicken in a baking pan. Spread two tablespoons of Mexi-Ranch sauce over each piece of chicken, followed by 1 tablespoon of the shredded cheese blend. Broil the chicken for 2 to 3 minutes or just until the cheese has melted.

Spread a bed of ¼ cup of the crumbled baked tortilla chips on each of four plates. Put a piece of chicken on top of the chips on each plate. Garnish with salsa if desired.